With a golden, buttery crust and a soft, sweet, and rich texture, this easy-to-make Butter Cake is a true classic. Made with just a few simple ingredients, it’s delicious on its own or serves as a versatile base for any frosting or toppings.
Visual Instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
- Butter mixture: Melt the butter in a mixing bowl. Leave to cool for about 5 minutes. Add the eggs and slightly warmed milk, then whisk until combined.
- Flour mixture: Sift the flour, sugar, salt, and baking powder into the butter mixture.
- Whisk gently just until no lumps of flour remain. Do not overmix.
- Bake: Pour the batter into the lined pan and bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Cool for 10 minutes before transferring to a wire rack. For the best texture: Let the cake cool completely before slicing so the inside can firm up properly while cooling.
Recipe tips
- Don’t overmix: Whisk gently just until no lumps of flour remain for the best texture.
- Prevent over-browning: If the top browns too quickly before the center is baked, loosely cover with foil during baking.
- Pan size alternative: If using an 8-inch (20 cm) round pan, start checking at 25 minutes. A skewer inserted into the center should come out clean.
- Add flavor: Try mixing in 1 teaspoon vanilla extract or lemon or orange zest.
- For the best texture: Let the cake cool completely before slicing so the inside can firm up properly while cooling.
Storage
- Room Temperature: Store in an airtight container at room temperature for up to 3–4 days.
- Freezing: Wrap tightly and freeze for up to 3 months. Slice before freezing for easier serving.
- Avoid Refrigeration: Refrigerating can make the cake lose its soft texture more quickly.
Watch how to make it
Recipe
Butter Loaf Cake
servings8 servings
Delicious on its own or as a versatile base for any frosting or toppings.
Ingredients
- ⅓ cup (75g) unsalted butter, melted
- 2 large eggs (at room temperature)
- 1 cup (240ml) warm milk (not hot)
- 1 ½ cups (180g) all-purpose flour (plain flour)
- 1 cup (200g) white granulated sugar
- ½ teaspoon salt (add ¼ teaspoon if using salted butter)
- 2 level teaspoons baking powder
Instructions
- Prepare the pan: Grease and line a 9x5-inch (23 x 13 cm) loaf pan with parchment paper, letting the edges hang over the sides for easy lifting. (See notes for pan alternative.)
- Preheat the oven to 350°F / 180°C (160°C fan)
- Butter mixture: Melt the butter in a mixing bowl. Leave to cool for about 5 minutes. Add the eggs and slightly warmed milk, then whisk until combined.
- Flour mixture: Sift the flour, sugar, salt, and baking powder directly into the butter mixture.
- Mix: Whisk gently just until no lumps of flour remain, don’t overmix.
- Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- For the best texture: Let the cake cool completely before slicing so the inside can firm up properly while cooling.
Storage Tips
- Room Temperature: Store in an airtight container at room temperature for up to 3–4 days.
- Freezing: Wrap tightly and freeze for up to 3 months. For easier serving, slice the cake before freezing and thaw slices at room temperature as needed.
- Avoid Refrigeration: Refrigerating can make the cake lose its soft texture more quickly.
Recipe Notes
Pan Alternative Size: If using an 8-inch (20cm) round cake pan, the baking time may be shorter. Start checking at 25 minutes with a skewer to see if it's done.
Prevent Over-Browning:If the cake is browning too quickly before the center is fully baked, loosely cover the top with foil during baking.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 201mg | Potassium: 89mg | Fiber: 1g | Sugar: 27g | Calcium: 64mg | Iron: 1mg
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Doreet says
That homemade baked donut was wonderful so Im looking forward to this; how about slight flavoring of almond or other subtle liquid flavoring?--(I havnt got a good banana flavoring but the almond would be nice.)--That makes a big difference in a nice cake like this.-I can get a good range at a major flavoring-extract site.--I can advise I even put them in my coffee. NICE CAKE.
The Gardening Foodie says
Hi Doreet 😊 I’m so glad you enjoyed the baked donut, that’s wonderful to hear.
Yes, a subtle almond flavor works really nicely in this butter cake. About ¼ teaspoon almond extract adds a light almond note without overpowering the cake. You can go up to ½ teaspoon if you enjoy a stronger almond flavor.
I always enjoy reading your flavor ideas, you describe them beautifully
Happy baking. Enjoy 🙂